Well, another year is here! Yep I'm finally 31. It was so exciting to wake up this morning, check my email only to receive all of the amazing messages from friends and family on Facebook, probably over 142 throughout the day, but who's countin' right?!
I have had a wonderful day complete with reminiscing over birthdays past. When I was 7 I had an Alf party...a sleepover no doubt. I had my fair share of skating parties, Chuck E Cheese party when it was actually Showbiz Pizza before Chuck E Cheese, there was one year I had a troll party, a simply lovely sweet 16, I was a senior in high school when I turned 18...as most of us are, and expecting my first sweet little girl when I turned 21, that's a lot of cake and a lot of happy birthdays. .
Not only did I receive beautiful flowers, cards, gifts, and happy wishes, I was given the most special hugs and kisses from my sweet little girls. As I get older I'm just thankful to have so many friends and family who are still so loving and care enough to send a sweet birthday wish.
Some people would say the best part of a birthday is the cake. It's definitely the most delicious part of the birthday, anyway!!
I've been craving cream cheesy delights lately and for my birthday I knew I definitely wanted a Vanilla Cheesecake Torte.
I'll share this super easy recipe with you. It's kind of like a cheese danish and would be great to take to your coworkers or over to a friend.
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
2 cans (8 oz each) refrigerated crescent dinner rolls
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons ground cinnamon
Powdered sugar, if desired
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.
Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.
In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13x9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.